Viking VSM500 Bedienungsanleitung

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Zur Seite of

Richtige Gebrauchsanleitung

Die Vorschriften verpflichten den Verkäufer zur Übertragung der Gebrauchsanleitung Viking VSM500 an den Erwerber, zusammen mit der Ware. Eine fehlende Anleitung oder falsche Informationen, die dem Verbraucher übertragen werden, bilden eine Grundlage für eine Reklamation aufgrund Unstimmigkeit des Geräts mit dem Vertrag. Rechtsmäßig lässt man das Anfügen einer Gebrauchsanleitung in anderer Form als Papierform zu, was letztens sehr oft genutzt wird, indem man eine grafische oder elektronische Anleitung von Viking VSM500, sowie Anleitungsvideos für Nutzer beifügt. Die Bedingung ist, dass ihre Form leserlich und verständlich ist.

Was ist eine Gebrauchsanleitung?

Das Wort kommt vom lateinischen „instructio”, d.h. ordnen. Demnach kann man in der Anleitung Viking VSM500 die Beschreibung der Etappen der Vorgehensweisen finden. Das Ziel der Anleitung ist die Belehrung, Vereinfachung des Starts, der Nutzung des Geräts oder auch der Ausführung bestimmter Tätigkeiten. Die Anleitung ist eine Sammlung von Informationen über ein Gegenstand/eine Dienstleistung, ein Hinweis.

Leider widmen nicht viele Nutzer ihre Zeit der Gebrauchsanleitung Viking VSM500. Eine gute Gebrauchsanleitung erlaubt nicht nur eine Reihe zusätzlicher Funktionen des gekauften Geräts kennenzulernen, sondern hilft dabei viele Fehler zu vermeiden.

Was sollte also eine ideale Gebrauchsanleitung beinhalten?

Die Gebrauchsanleitung Viking VSM500 sollte vor allem folgendes enthalten:
- Informationen über technische Daten des Geräts Viking VSM500
- Den Namen des Produzenten und das Produktionsjahr des Geräts Viking VSM500
- Grundsätze der Bedienung, Regulierung und Wartung des Geräts Viking VSM500
- Sicherheitszeichen und Zertifikate, die die Übereinstimmung mit entsprechenden Normen bestätigen

Warum lesen wir keine Gebrauchsanleitungen?

Der Grund dafür ist die fehlende Zeit und die Sicherheit, was die bestimmten Funktionen der gekauften Geräte angeht. Leider ist das Anschließen und Starten von Viking VSM500 zu wenig. Eine Anleitung beinhaltet eine Reihe von Hinweisen bezüglich bestimmter Funktionen, Sicherheitsgrundsätze, Wartungsarten (sogar das, welche Mittel man benutzen sollte), eventueller Fehler von Viking VSM500 und Lösungsarten für Probleme, die während der Nutzung auftreten könnten. Immerhin kann man in der Gebrauchsanleitung die Kontaktnummer zum Service Viking finden, wenn die vorgeschlagenen Lösungen nicht wirksam sind. Aktuell erfreuen sich Anleitungen in Form von interessanten Animationen oder Videoanleitungen an Popularität, die den Nutzer besser ansprechen als eine Broschüre. Diese Art von Anleitung gibt garantiert, dass der Nutzer sich das ganze Video anschaut, ohne die spezifizierten und komplizierten technischen Beschreibungen von Viking VSM500 zu überspringen, wie es bei der Papierform passiert.

Warum sollte man Gebrauchsanleitungen lesen?

In der Gebrauchsanleitung finden wir vor allem die Antwort über den Bau sowie die Möglichkeiten des Geräts Viking VSM500, über die Nutzung bestimmter Accessoires und eine Reihe von Informationen, die erlauben, jegliche Funktionen und Bequemlichkeiten zu nutzen.

Nach dem gelungenen Kauf des Geräts, sollte man einige Zeit für das Kennenlernen jedes Teils der Anleitung von Viking VSM500 widmen. Aktuell sind sie genau vorbereitet oder übersetzt, damit sie nicht nur verständlich für die Nutzer sind, aber auch ihre grundliegende Hilfs-Informations-Funktion erfüllen.

Inhaltsverzeichnis der Gebrauchsanleitungen

  • Seite 1

    Congratulations! Y ou have just purchased a Viking Pr ofessional Stand Mixer . We also have a lar ge selection of attachments available to use with your stand mixer . It will turn your stand mixer into more than just a mixer , a true multi-function stand mixer , that every kitchen must have. Viking Professional Stand Mixer Use and Car e Instruction[...]

  • Seite 2

    IMPOR T ANT SAFEGUARDS When using this electric appliance basic safety precautions should apply including the following: • Always read and follow all instructions. • Switch off and unplug befor e fitting or r emoving tools and/or attachments, after use and before cleaning. • This machine is not intended for use by young children without super[...]

  • Seite 3

    1b 8 7 9 6 2b 4 3 10 11 12 5 1a 2a 13 14 THE VIKING PROFESSIONAL ST AND MIXER (a) High-speed attachment outlet and (b) cover (a) Slow-speed attachment cover and (b) cover release Slow-speed attachment outlet “V”Beater , stainless steel whip, dough hook, standar d accessory socket Stand mixer head Stainless steel bowl with handle Head lift relea[...]

  • Seite 4

    ASSEMBLING THE VIKING PROFESSIONAL ST AND MIXER TO A TT ACH ST AINLESS STEEL MIXING BOWL • T urn the head lift release lever counter -clockwise to release the head and raise until it locks. • Place the mixing bowl into the bottom, pre-cut slots and turn clockwise to lock into base. • T o lower the mixer head: tur n the head lift r elease leve[...]

  • Seite 5

    HELPFUL HINTS • If necessary , switch unit of f and scrape sides of bowl with spatula for best results. • Eggs at room temperatur e are best for whisking and beating. • Before whisking egg whites, make sur e there is no grease or egg yolk on the whisk or bowl. • Use cold ingredients when making pastries unless r ecipe states otherwise. TROU[...]

  • Seite 6

    SPEED CONTROLS – MIXING/A TT ACHMENTS (These are r ecommended speeds. Adjust to performance as needed for your r ecipe. For best r esults tur n speed control slowly to the pr oper speed.) Note: All three power outlets ar e engaged when power knob is engaged. STIRRING The stirring speed is for combining things such as the dry ingredients in a cake[...]

  • Seite 7

    OPTIONAL A TT ACHMENTS AND ACCESSORIES FOOD GRINDER/STUFFER (VSMFG) • Includes fine, medium and coarse plates and cutting knife • Makes delicious meals from gr ound beef to duck pate. • Grinds cooked and raw meats, firm vegetables, fir m cheeses and nuts • Make your own sausage and hamburger • Speed 5-8 suggested for optimal use PA ST A M[...]

  • Seite 8

    ST ANDARD ACCESSORIES (standard with mixer , additional accessories can be pur chased): ST AINLESS STEEL BOWL WITH HANDLE • Ergonomic handle • Easy to clean and dishwasher safe ST AINLESS STEEL "V” BEA TER™ • General purpose beater • For making cakes, mashed potatoes, muffins, cookies, and a variety of other items ST AINLESS STEEL [...]

  • Seite 9

    VIKING PROFESSIONAL ST AND MIXER ONE-YEAR FULL W ARRANTY V iking Professional Stand Mixers/attachments/accessories ar e warranted to be free fr om defective materials or workmanship in nor mal household use for a period of twelve (12) months from the date of original r etail purchase. Viking Range Corporation, warrantor , agrees to r epair or repla[...]

  • Seite 10

    HELPFUL TERMS *Please note: In these recipes “TT” means “to taste”. Balsamic vinegar Usually dark, ar omatic vinegar from Modena, Italy , made from white grape juice that is heated and aged in wooden bar- re ls for several years Béchamel Milk thickened with a butter and flour roux Boil To cook in a liquid that is 212ºF or 100ºC Capers A [...]

  • Seite 11

    Heavy cream Cream that contains mor e than 36% butterfat Knead To mix and work into a uniform shape by folding and stretching the dough with your hands Meringue Egg whites and sugar beaten until stiff Morney A béchamel sauce that is finished with Par mesan cheese Mousseline A food base to which whipped cream has been added Onion piquet To carameli[...]

  • Seite 12

    RECIPES CHOCOLA TE ALMOND CAKE 1 T butter (for greasing the pan) 1 cup butter 1 1 / 4 cups sugar 4 eggs 1 tsp instant coffee (dissolve cof fee in the hot water below) 1 tsp hot water 2 tsp milk 1 tsp almond extract 2 oz almond paste 1 cup self-rising flour 1 tsp baking powder 3 oz unsweetened cocoa powder 2 oz semi-sweet chocolate pieces Y ields 2 [...]

  • Seite 13

    GANACHE 1 cup Heavy Cream 6 oz semi-sweet Chocolate, chopped small Makes 14 oz • Chop chocolate into very small pieces and place into the mixer bowl • Bring Cream to a boil and pour hot cr eam over chocolate and mix till incorporated • shape and refrigerate until firm or pour over dessert CHOCOLA TE MOUSSELINE FILLING 4 oz plain chocolate cho[...]

  • Seite 14

    CHOCOLA TE CHEESECAKE 3 – 8 oz packages of cream cheese softened 2 T cake flour 1 1 / 8 cup granulated sugar 4 eggs 5 T heavy cream 3 oz melted semi-sweet chocolate 1 T vanilla extract Y ields one 10 inch cake • Pre heat the oven to 300ºF or 150ºC • Butter one 10 inch spring-form pan • Melt 3 oz semi sweet chocolate over a double boiler v[...]

  • Seite 15

    PÂTÉ A CHOUX (ÉCLAIR P ASTE) 8 oz Milk 8 oz W ater 1 1 / 2 salt 2 tsp Granulated sugar 7 1 / 2 oz butter 1 cup All purpose flour 8 Eggs Makes two pounds of dough • Pre heat the oven to 425ºF or 220ºC • Get a sheet pan with parchment paper r eady for the piped dough also have a pastry bag with a large r ound tip. • Place the milk, water ,[...]

  • Seite 16

    ÉCLAIRS 10 cooked pate a choux shells (in a elongated oval shape) 5 oz of Chocolate mousseline (see recipe on page 13) 5 oz Cream Chantilly (see r ecipe on page 30) 5 oz melted dark chocolate 5 servings • Melt chocolate in a double boiler very slowly • T ake two pastry bags with medium round tips, fill one with the chocolate mousseline and the[...]

  • Seite 17

    STRAWBERR Y CREAM PUFF 5 cooked pate a choux shells (in a large r ound shape) 7 oz cream chantilly (see r ecipe on page 30) 10 strawberries (sliced thinly) 5 servings • T ake cooked pate a choux and cut in half • Fill with the cream Chantilly and strawberries • Place top on the cream puf f and serve CHURROS 1 / 2 pound of raw pate a choux dou[...]

  • Seite 18

    CRAB CAKES 3 T butter (melted) 1 cup onion (finely diced) 1 / 4 cup green bell pepper (finely diced) 1 / 4 cup green onion or scallion (sliced very thin) TT salt TT pepper 1 / 2 tsp Cayenne pepper 2 tsp Wor cestershire sauce 1 egg 1 pound Crabmeat (preferably lump crab meat but others will work) 1 to 1 / 2 cup Bread crumbs 1 T white wine 5 oz olive[...]

  • Seite 19

    1 / 2 tsp Cayenne pepper 2 tsp Wor cestershire sauce 1 egg 1 / 2 cup Bread crumbs Serves 10 to 12 portions This dish is great with a homemade cocktail or tartar sauce (see page 32) • Pour the water and wine into a saucepot and bring the temperature of the water to between 160º and 180ºF or 71º to 82ºC • Add the catfish and the dill to the p[...]

  • Seite 20

    CELER Y ROOT CREAMED POT A TOES 5 Large potatoes (peeled, cut into one inch cubes, and boiled) 1 gallon of water 1 large celery r oot (peeled, cut into one inch cubes and boiled) 1 / 2 cup milk (warmed) 2 T butter melted 1 T salt 1 egg Serves about 8 portions Great way to spice up mashed potatoes • Peel, cut the potatoes and celery root into one-[...]

  • Seite 21

    • Once smooth, add the chocolate pieces and mix lightly • Spread the mixtur e on one pan and bake 12 to 16 minutes until done • Let cool and cut into bar shapes BALSAMIC VINAIGRETTE 4 oz balsamic vinegar 1 T granulated sugar 12 oz olive oil 1 T soy sauce TT salt Makes 1 pint • Add the balsamic vinegar , sugar , soy sauce, and salt into the [...]

  • Seite 22

    CLASSIC PESTO SAUCE 12 oz olive oil 3 oz pine nut (walnuts can be used) 6 oz fresh basil leaves 2 T smashed garlic 6 oz fresh Parmesan cheese TT salt TT pepper Makes 24 oz • Place one third of the olive oil in the blender and add the r emaining ingredients • Blend the mixture and slowly add the r est of the oil until it is smooth FRESH STRAWBER[...]

  • Seite 23

    APPLESAUCE 2 pounds McIntosh apples (other apples such as Granny Smith would work) 1 T ground cinnamon 5 T dark brown sugar 1 / 2 tsp lemon juice Serves 1 pint • Peel, core and slice apples into quarters • Place sugar , cinnamon, and lemon juice into a bowl • Place apples in the shredder and shr ed them into the bowl with the sugar mixture ?[...]

  • Seite 24

    L YONNAISE POT A TOES 2 pounds potatos peeled 1 cup onion julienne 3 oz butter TT salt TT pepper About 32 ounces • Julienne 1 cup of onions • Steam potatoes until partially done • Place the potato in the slicer and slice about 1 / 4 inch, disc shape pieces of potato • Heat butter in a large sauté pan • Sauté onions in half of the butter[...]

  • Seite 25

    BASIL P AST A DOUGH 4 eggs 1 / 4 cup fresh basil 2 T olive oil 1 T salt 3 3 / 4 cups of flour • Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g • Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and basil puree until incorporated • Mix until the dough r[...]

  • Seite 26

    LOBSTER RA VIOLI WITH LOBSTER BROTH One recipe of Basic pasta dough (one flat sheet for Ravioli) (see page for recipe) 1 whole lobster (steamed) TT salt TT pepper 1 tsp Cayenne pepper 1 T cream cheese 1 T shallots (finely dice) 1 tsp green onions or scallions (finely sliced) 1 tsp lemon juice 1 T olive oil 1 / 2 onion 1 / 2 gallon (for boiling liqu[...]

  • Seite 27

    1 / 4 cup Flour 2 oz Butter 4 oz Parmesan cheese (grated) 8 oz of fresh goat cheese 8 oz of cream cheese 1 / 4 cup of fresh basil (minced) 2 T of fresh thyme (minced) 2 T of fresh or egano (minced) 2 quarts of water for boiling ravioli Makes about 30 ravioli • Heat a dry skillet and place the quartered onion flesh side down and allow to blacken f[...]

  • Seite 28

    FRESH MA YONNAISE 3 egg yolks 2 1 / 2 cups vegetable oil 1 tsp lemon juice 1 1 / 2 T wine vinegar TT white pepper TT salt 1 tsp Dijon mustard Makes 4 cups of Mayonnaise • Place egg yolks in the mixer bowl and begin to whip using a wire whisk • Once the eggs begin to become frothy add the salt, pepper and 1 / 2 T of vinegar • Begin to add the [...]

  • Seite 29

    SHRIMP MOUSSELINE 1 pound raw shrimp (peeled and de-veined) TT salt TT pepper TT cayenne 2 oz Heavy cream 1 pint Heavy Cream (for whipping cr eam) Makes about twenty timbales • Pre heat the oven 300ºF or 150ºC • Place the raw shrimp in a food processor and pur ee • Add the salt, pepper , and cayenne then slowly add the cr eam • Refrigerat[...]

  • Seite 30

    THOUSAND ISLAND DRESSING 1 / 2 T red wine vinegar 1 cup mayonnaise (see page 27) 1 / 2 cup ketchup 3 oz sweet pickle relish TT salt TT pepper 1 hard-boiled egg (minced) 1 / 2 T Wor cestershire Sauce Makes1 pint • Add all ingredients into mixer bowl and whisk until incorporated • Refrigerate until service RANCH STYLE DRESSING 4 oz Mayonnaise 4 o[...]

  • Seite 31

    RUSSIAN STYLE DRESSING 1 cup Mayonnaise (see page 27) 1 / 4 cup ketchup 1 T milk 1 clove garlic minced 1 tsp lemon juice 1 T onion finely minced 1 tsp dried mustard 1 tsp Wor cestershire sauce 3 drops hot sauce Makes about 1 1 / 2 cups • Add all ingredients into mixer bowl and whisk until incorporated • Refrigerate until service IT ALIAN DRESSI[...]

  • Seite 32

    TA RT AR SAUCE 2 cups mayonnaise (see recipe on page 27) 2 oz Capers 3 oz sweet pickle relish 2 T onion (diced) 2 T parsley (minced) 2 T lemon juice TT salt 1 tsp Wor cestershire sauce 3 drops hot sauce Makes 1 pint • Place capers, pickle relish, onion, minced parsley and lemon juice into the blender attachment and blend on high speed for about 3[...]

  • Seite 33

    SPINACH AND ARTICHOKE DIP 1 / 4 cup onion (small dice) 1 tsp of garlic minced 1 oz butter 12 oz chopped spinach 8 oz Artichoke hearts (small dice) 1 pint heavy cream 1 tsp Wor cestershire sauce 6 oz Parmesan cheese (grated) TT salt TT pepper TT hot sauce Makes about 32 oz • Pre heat oven to 350ºF or 180ºC • Heat butter in sauté pan and add o[...]

  • Seite 34

    RED PEPPER COULIS 2 T olive oil 1 tsp garlic minced 3 T onion minced 3 red bell peppers small dice 5 oz white wine TT salt TT pepper 5 oz chicken stock (broth can work) Makes about 1 pint • Heat oil in a large sauté pan, add the onion, garlic, and bell pepper sauté until soft (be careful not to burn the garlic or onion) • Deglaze the pan with[...]

  • Seite 35

    TT pepper 5 oz chicken stock (broth can work) 3 cups boiling water Bowl of ice water Makes about 1 pint • Boil the water , and get a bowl of ice water r eady • Using a knife cut a small X pattern in the bottom of the tomatoes • Place the tomatoes in the boiling water for about 10 seconds then place the tomatoes in ice water to stop the cookin[...]

  • Seite 36

    DUCHESSE SWEET POT A TOES 2 pounds sweet potatoes 2 oz whole butter TT salt TT pepper 1 T Cinnamon 3 T Dark brown sugar 1 egg 2 egg yolk 1 / 2 gallon water Makes 10 servings • Pre heat oven to 375ºF or 190ºC • Have a parchment paper lined sheet pan and a piping bag with a star tip ready to go • Peel and cube the potatoes and add them to the[...]

  • Seite 37

    APPLE JUICE 3 apples peeled and cored 1 T dark brown sugar 1 tsp lemon juice Makes 2 glasses • Peel, core, and cut the apples into quarters • Place the quartered apples in the juicer along with the lemon juice and the sugar • Chill the juice before service TROPICAL BREEZE 4 oz fresh pineapple (flesh only) 2 oz fresh mango (flesh only) 2 oz Ma[...]

  • Seite 38

    FRENCH BREAD 2 cups warm water 1 / 2 oz active dry yeast 3 3 / 4 cup Bread flour 1 T Salt 4 oz bowl of water Makes 2.5 pounds • Pre heat oven to 400ºF or 200ºC • Add yeast and water to the mixer bowl begin stirring with the dough hook • Slowly begin adding the flour until all the flour is incorporated • Increase speed and kneed the dough [...]

  • Seite 39

    BLUEBERR Y MUFFINS 1 cup All purpose flour 3 / 4 cup granulated sugar 2 tsp Baking powder 7 oz milk 1 egg 2 oz butter softened 6 oz fresh blueberries Makes12 muffins • Pre heat the oven to 350ºF or 180ºC • Combine all the wet ingredients • Sift the flour , sugar , and baking powder in the mixer bowl • Add the wet into the dry and mix • [...]

  • Seite 40

    BASIC MERINGUE 1 cup egg whites 1 / 2 cup sugar Makes topping for 1 pie • Place the egg whites into the mixer bowl and beat with the wire whisk • Once the egg whites are at soft peaks add the sugar slowly • Then top your pie • The viscosity of the meringue can be determined be the amount of sugar , the mor e sugar the thicker the meringue t[...]

  • Seite 41

    DOC’S KICK-IN SALSA 4 Roma tomatoes-quartered TT Olive oil, salt, pepper 1 / 2 Y ellow onion quarter ed 1 large jalapenos 1 Serrano pepper 2 Cloves Garlic TT Cilantro 1 / 2 Lime • Drizzle olive oil on tomatoes and onion and roast at 400ºF or 204ºC for about15 minutes. • Slice the jalapenos, Serrano, garlic, and cilantro and set to the side [...]

  • Seite 42

    MARGARIT A 6 limes 1 / 2 cup (4 oz) of tequila 2 T (1 oz) triple sec 2 cups ice 3 / 4 cup powder sugar 1 / 4 cup orange juice • Juice the limes using the Viking professional juicer and r eserve the juice • Add the powdered sugar , tequila, triple sec, orange juice, lime juice, and ice. • Blend until smooth and serve with a salted rim glass QU[...]

  • Seite 43

    • Season with salt and pepper • Add the pasta and toss until the pasta and the peppers are mixed • Serve hot. Attachments: Pasta Maker CHORIZO 1 pound pork 8 oz bacon 1 clove garlic minced 2 tsp cumin 1 tsp cayenne 1 tsp salt 1 tsp paprika 1 T red wine vinegar • Grind the pork using the meat grinder attachment, course screen • Grind the b[...]